Zucchini Cream Soup
⏳ Time
1 hour 30 minutes
🥕 Ingredients
8
🍽️ Servings
8
Description
Zucchini Cream Soup
Ingredients
- Chicken Broth - 1 qt
- Courgette - 35.3 oz
- Celery salt - 2 stalks
- Tomatoes - 2 pieces
- Garlic - 2 cloves
- Butter - 2.8 oz
- Turnips - 2 pieces
- Black Cumin (Cumin) - to taste
Step by Step guide
Step 1
Pour the broth into a pot and heat it.
Step 2
Slice the zucchini into half-moons.
Step 3
Peel the carrots and cut them into small cubes.
Step 4
Chop the celery stalk into small pieces. Add to the carrots.
Step 5
Cut the tomatoes into small pieces. It’s better to peel the tomatoes.
Step 6
In a skillet, heat the butter. Sauté the zucchini until golden brown and transfer to a plate.
Step 7
In the same butter, sauté the carrots and celery. Cook, stirring, for 4 minutes. If necessary, add a little water.
Step 8
Add the tomatoes and the pressed garlic to the skillet. Cook for another 2–3 minutes. Season with salt and pepper to taste. Optionally, add cumin.
Step 9
Return the zucchini to the skillet and heat together for 2–3 minutes.
Step 10
Blend the sautéed vegetables with an immersion blender until smooth.
Step 11
Pour the hot chicken broth over the vegetables, bring to a boil, and simmer for 3 minutes. Adjust salt if needed.
Step 12
Before serving, let the soup steep under a lid for 7–10 minutes.
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